Thursday, February 14, 2013

Pesto Chicken and Creamy Rice

I've been making a version of this recipe forever. The original recipe is from the back of a can of Campbell's Cream of Chicken soup. I've made many changes to the recipe over the years, and this is my latest version. I love this dish because it only takes a minute to assemble and you have a main dish and side made. The rice is super creamy; it is reminiscent of a risotto. The chicken is always tender and juicy. You can't beat this for an easy weeknight meal!

In a 9x9-inch pan, combine soup, rice, milk, pepper and 1/2 tsp garlic powder. Place chicken on top of rice. Sprinkle with 1 tsp of garlic powder and spread pesto on chicken. Top chicken with parmesan cheese.

Oh, I just took out chicken for chicken and dumplings for tonight but my taste buds were elsewhere. And then BAM..perfection in my inbox lol HOWEVER, and suggestions for an alternative to pesto? Maybe just the parm cheese?

This sounds delicious! We're having a party at Tumbleweed Contessa - What'd You Do This Weekend? I'd love it if you brought this over.http://www.tumbleweedcontessa.com/blog/whatd-you-do-this-weekend-2/

I made this last night and my chicken breasts (boneless) were still pink and the rice was crunchie. After cooking it awhile longer the rice was dry. I will make this again, it tasted good but will adjust the time and fluid.

I tried this recipe on Friday. The chicken (and it was thawed)wasn't even close to being cooked after 45 minutes. By the time the chicken was done my rice was dry also. Bummer, it smelled and looked so good.

I too tried this recipe and after 45 minutes my chicken was still a bit pink in the middle and the rice was crunchy. Just like the two commenters above. I had to put it in for 8 more minutes to finish the chicken and by then the rice was over cooked. Yes I covered it with foil and followed all directions.